Pan Fried Gnocci with Shrimp and Lemon Gremoulata
For the Gremoulata:
Zest of one lemon
2 Tablespoons minced parsley
1 clove minced garlic
For the Gnocci:
2 Tablespoons of butter
1 Tablespoon olive oil
1 pound gnocci
1 Tablespoon red pepper flakes
1/4 cup sliced carrots
1/4 cup sliced celery
2 Tablespoons minced green onion
1 Tablespoon minced garlic
2 Tablespoons fresh lemon juice
1/4 cup white wine
Salt to taste
For the Gremoulata:
Finely mince all the ingredients together, use sparingly to sprinkle over pastas, fish and braised meats.
For theGnocci:
Heat the butter and oil together, add the red pepper flakes. Add the gnocci, carrots, and celery to the hot oil and saute over medium heat several minutes-until the edges are crispy and browned and the vegetables are tender.
Add the shrimp, green onion, lemon juice, and wine and simmer 1 to 2 minutes until the shrimp are cooked-add salt if you like. Serve in large pasta bowl with gremoulata sprinkled over the top